20 March 2008

March marks the beginning of halibut season. I love halibut with it's meaty texture and succulent flavour. It is also an environmentally friendly choice for those of us who would like to help the planet even just a little bit. "Halibut is caught using bottom long-lines (a central fishing line with off shoots of smaller lines with baited hooks). This has minimal impact on the ocean floor habitat and doesn't interfere with the habitats of other ocean dwellers. Plus it also minimizes the unwanted catch of seabirds."

Halibut's mild flavour and meaty texture make it ideal for an aromatic herb crust. Since there is no sauce dish up a creamy Potato Pave or scalloped potatoes.

This recipe comes from Jennifer Danter of EAT Magazine . One of the advantages of this environmentally friendly magazine is that the magazine can also be found on-line to save a British Columbia forest. The publication is free. Each month they have a few fabulous recipes as well as plenty of information on dining, wine and other culinary experiences in the Vancouver and Vancouver Island areas...a little bit of content on the Okanagan as well.

My daughter and I had this dish this evening for dinner....with a few of her other favourites... Caprese Salad...which I topped with the Parmesan Crusted Asparagus of another post... sugar snap peas and lemon rice....ooh and Coeur de la Creme with Raspberry Coulis for dessert!! I seem to eat more health consciously when she is here because she won't eat any other way. Living the university life puts a damper on her meal plans with limited cooking facilities, time and cafeteria food, therefore, I just LOVE to spoil her when she is here!!! She wants to be a dietician...I try to be more health conscious is all I can say about that.

Cut off and discard bread crusts. Tear bread into small pieces. (If bread is fresh, lightly toast, then cut off crusts and tear into small pieces). In a food processor, whirl herbs with cheese and hazelnuts until mixed. Whirl in breadcrumbs and oil just until coarse crumbs form.

Place fish on a lightly oiled baking sheet. Season with salt and pepper and smear tops with mustard. Generously heap breadcrumb mixture over top and press gently so it sticks. Roast in preheated 400F oven until a knife inserted in thickest part of fish comes out warm, 10 - 12 minutes. (When roasting fish, if crust starts to brown too much before fish is cooked, loosely cover with a piece of foil).

Serve with lemony asparagus.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

I have never had halibut before, or maybe I had, my dad loves seafood and we were always eating all kinds of it. I have to try this recipe to get acquainted with it. Do you think I can get it at whole foods?

Great minds think alike Glamah :DSo far the Easter holdiays are going great Peter:DI love halibut Pixie, especially fish & chips...fresh:DDo give this simple dish a try Giz:DWe had leftover crumb topping Gretchen we thought it might be nice on potatoes or mac 'n' cheese:DYou can use what nuts you like Recipe Girl...we have local hazelnuts so this was fitting for this recipe.It is halibut season so maybe you will get some fresh Judy. Sometimes frozen fish is exc ellent as well if it is flash frozen when they catch it on the boat.I will have fun spoiling her Marie:DWe don't have a Whole Foods here Ben, but from what I see they seem to have everything:D

Lovely lovely post Val.The idea of being environmentally friendly with the least impact on an eco-system is JUST RIGHT. This is a great way to spread the word & about the online mag too. Your posts are like an online magazine too these days...Your spread sounded amazing! Lucky daughter to have an indulgent mother like you!!Have a great Easter!

That's a gorgeous hunk of fish, Val. Very fresh and healthy. Halibut is one of my favorite kinds of fish. I love it's meaty texture and it holds up so well. I have made it crusted with panko and crushed pecans.

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.